Halomonas jeotgali sp. nov., a new moderate halophilic bacterium isolated from a traditional fermented seafood.

doi:10.1007/s12275-010-0032-y

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Article

Halomonas jeotgali sp. nov., a new moderate halophilic bacterium isolated from a traditional fermented seafood.

Journal of microbiology (Seoul, Korea) - 1 Jun 2010

Kim Min-Soo, Roh Seong Woon, Bae Jin-Woo

Abstract excerpt

A moderate halophilic, Gram-negative, non-motile, rod-shape, and aerobe designated as strain Hwa(T) was isolated from traditional fermented Korean seafood, which presented as a single cell or paired cells. Optimal growth occurred at 25 degrees C in 10% (w/v) salts at pH 7.0-8.0; however, growth o...

Topics

Base Composition
DNA, Bacterial
DNA, Ribosomal
Fatty Acids
Fermentation
Food Microbiology
Genes, Bacterial
Genes, rRNA
Halomonas
Hydrogen-Ion Concentration
Korea
Phenotype
Phylogeny
Salinity
Seafood
Species Specificity

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